Wine and Tomato Braised Brisket with Spicy Red Onion Jam

For the brisket:

2 cups of dry red wine such as Cabernet Sauvignon

1 (14.5-ounce) of can petite diced tomatoes

1/3 cup of tomato paste

1 tablespoon of olive oil

3 -3 1/2 pound of center cut brisket trimmed

1 teaspoon of salt

1/2 teaspoon of ground black pepper

3 carrots peeled and chopped

3 celery stalks sliced

5 garlic cloves minced

1 1/2 teaspoons of chopped fresh thyme

For the Spicy Red Onion Jam:

1 tablespoon of olive oil

3 1/2 pounds of red onions thinly sliced

6 tablespoons of sugar

3 tablespoons of raspberry vinegar

1/2 teaspoon of salt

1/4 teaspoon of crushed red pepper flakes

1. Preheat the oven to 325°F.
2. For the brisket, combine the wine, tomatoes and tomato paste in a bowl.
3. Heat the oil in a large heavy bottomed pot over medium-high. Season the brisket with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper; add to the casserole and cook until browned, 4-5 minutes per side. Transfer the brisket to a plate and reserve. Return the casserole to the heat and stir in the celery, carrots, garlic and thyme; cook, stirring occasionally, until starting to soften, 2 minutes. Pour in the wine mixture, bring to a boil and cook 2 minutes. Return the brisket to the casserole, cover and place in the center of the oven. Cook 1 1/2 hours, turn the brisket over and cook an additional 1 1/2 hours until tender. Remove the casserole from the oven and let the brisket sit 20-30 minutes before slicing against the grain.
4. Meanwhile, for the onion jam, heat the oil in a large skillet over medium. Add the onions, sugar, vinegar, salt and red pepper flakes; cook, stirring occasionally, until the onions are very tender, 35-40 minutes.
5. To serve, spoon some of the pan juices and vegetables over the sliced brisket and top with the onion jam.